The recipe involves seasoning chicken with an array of tasty spices and herbs and combining it with potatoes, onions and carrots. It's served with a dollop of plain yoghurt, lemon zest and fresh salad for a Mediterranean-style supper!
- 1½ kg whole chicken
- 1 lemon, halved
- 50g butter, melted
- 3 teaspoons Santa Maria Chicken & Steak
- 750g potatoes (medium sized), cut in half
- 7 carrots, chopped into 3 equal pieces
- 2 red onions, quartered
- 2 tablespoons olive oil
- Plain yoghurt
- Zest of 1 lemon
- Santa Maria Tellicherry Black Pepper
- Santa Maria Rock Salt
Method1 Heat the oven to 180c/gas mark 4. Put the chicken on a large roasting tray.
2 Place the lemon halves into the chicken cavity and rub the chicken all over with the melted butter - then season liberally with the chicken and steak seasoning.
3 Put the potatoes, carrots and onions around the chicken, sprinkle with oil and season with the salt and pepper.
4 Roast for around 70 minutes, according to packet instructions.
5 Remove the chicken from the tray and place on a cutting board to carve.
6 Place the carved chicken and vegetables in a large platter and pour the pan juices over the top.
7 Serve with plain yoghurt and a mixed salad, garnish with lemon zest.
Prep Time20 minutes
Cook Time70 minutes
Nutrition InformationServes 4
Recipe courtesy of Santa Maria
More great summer recipes to try:
Frozen Yoghurt Cups
Summer Superfood Salad
Smoky Barbecue Chicken Wings
Slow Cooked Pork Sliders
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